You may have noticed that I like chickpeas. What’s not to like? They’re versatile and high in protien, fiber, and iron. Not to mention that they taste good too. Here’s a salad to showcase fresh, ripe green beans from the farmer’s market.
3/4 pound green beans, washed and trimmed, and cut into 2-inch lengths
1 15-oz can chickpeas, drained and rinsed
1/4 cup minced red onion
2 tablespoons extra-virgin olive oil
3 tablespoons fresh-sqeezed lemon juice
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
Steam green beans until crisp-tender, 5 to 7 minutes. Drain and immediately rinse in cold water to stop cooking.
Dump green beans, chickpeas, and onion into a large serving bowl. In a seperate bowl, whisk together the lemon juice, thyme, salt and pepper. Pour over the salad and toss thoroughly. Let stand at room temperature for 15 minutes to allow flavors to combine before serving.
My be kept covered and chilled for 1 - 2 days in refrigerator.
